Spinach Linguine With Tomato Sauce

• 1/2 pound fresh or dried green linguine
• Salt to taste if desired
• 1 pound red, ripe tomatoes
• 2 tablespoons olive oil
• 1 teaspoon finely minced garlic
• 1/2 teaspoon dried hot red pepper flakes
• 1 tablespoon butter
• 2 tablespoons chopped fresh basil, or 1 tablespoon dried basil

1. Bring to the boil 2 quarts water, or enough to cover the pasta generously when it is added.
2. Add salt.
3. Remove and discard the cores from the tomatoes.
4. Peel tomatoes.
5. Cut tomatoes into 1/2-inch cubes.
6. There should be about 2 1/2 cups.
7. Heat the oil in a saucepan and add garlic and pepper flakes.
8. Cook briefly without browning and add the tomatoes.
9. Stir and cook about 1 minute.
10. Meanwhile, add linguine to the boiling water.
11. If fresh linguine is used, cook 1 to 1 1/2 minutes.
12. If dried pasta is used, cook 8 to 10 minutes or to the desired degree of doneness.
13. Drain pasta and return it to the hot kettle.
14. Stir in butter and toss.
15. Pour sauce over all and sprinkle with basil.
16. Serve.

green linguine, salt, red, olive oil, garlic, butter, fresh basil

Taken from cooking.nytimes.com/recipes/2322 (may not work)